Fresh Tomato Bloody Mary


This is not your every day Bloody Mary. This is what you make when you have an abundance of summer tomatoes and want to treat yourself. It’s bright and fresh and tastes of the garden with a bright burst of Jalapeno Olive Oil.

Makes 4 servings

3 lbs beefsteak or heirloom tomatoes, coarsely chopped
1/2 tablespoon sea salt
1 1/2 teaspoons lemon juice
1 tablespoon horseradish
1 teaspoon hot sauce
2 tablespoons Jalapeno Olive Oil
2 teaspoons (or more to taste) hot sauce

Place the chopped tomatoes in a blender and puree until smooth. You may need to do this in batches. Push the tomato puree through a fine mesh strainer set over a bowl until all the liquid is in the bowl and only solids remain. Discard the solids. You should have about 4 cups of tomato juice. Season the juice with sea salt and the next 5 ingredients. Whisk really well to incorporate or run through the blender to more thoroughly combine. Taste and adjust seasoning to your taste. To serve, place mix the juice with four ounces of ice cold vodka and serve over ice. Garnish with a celery stalk and anything pickled that you can get your hands on.

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